Learn the many facets of developing and maximizing flavors in food. Taste and learn the many uses for oils, vinegars and fresh herbs. An emphasis will be placed on cooking without recipes, using substitutions and learning to cook by looks, aroma, feel, taste and natural intuition.

Located in the south of France this warm and sunny region looks south to the Mediterranean, southeast to Italy and northeast to the Alps. Come experience this interesting and delicious blend of Southern European cuisines. Sample items such as Bouillabaisse with Sauce Rouille, Rice Pilaf Provencal, Poulet aux Poivrons Doux and Dover Sole St Tropez.

Join us for an evening in Casablanca while we learn to prepare a variety of North African fare. Prepare Moroccan Cous Cous, Chicken Tagine with Almonds and Apricots, Grilled Beef Skewers with Harissa, Roasted Beets with Cumin and Mint and Fish Kebabs with Charmoula.

One of our most popular classes and recommended for anyone who is serious about improving their cooking skills. Learn about the selection, care and proper use of cutlery. Cutlery will be provided by CMC. This is a hands-on class with an emphasis on developing basic knife skills while learning classical vegetable cuts.

They may be petite and cute, but at altitude, cupcakes can be difficult! They are known to fall, stick to the pan, have a course texture and disappointing taste. Under the guidance of baking columnist, Vera Dawson, participants in this hands-on class will learn the tricks to making cupcakes successfully at high elevations and will create some to take home.

Take a trip to the Val d’Aosta, land of hearty alpine cuisine and home to the famed Fontina cheese. Learn to prepare dishes such as Carbonade of Beef with Polenta, Risotto with Artichokes and Fontina, Fondue with Alpine Cheeses, Smoked Chicken with Caramelized Turnips and a Pumpkin and Zucchini Potage.

More delicate than dried pasta with a subtle egg taste, and it’s ready in 20 minutes! Join us as we make Pappardelle with Mixed Meat Sauce and Spinach Tortelloni with Wild Mushroom Cream Sauce. And of course no pasta meal is complete with out Garlic Bread and Caesar Salad to accompany them!

This class is full of delicious vegetarian dishes from appetizers to main courses. Explore Greek Style Spinach Pie, a deconstructed Gourmet Mushroom Chili, Winter Squash Risotto with Herb Oils and more. Also, learn what vitamins and minerals are in each dish and how they are important nourishment for a healthy body!